Gluten-Free Cold Veggie Pizza
This gluten-free cold veggie pizza is a delicious appetizer for entertaining around the holidays, game day, or a summer BBQ. Gluten-free Greek yogurt dough is baked until golden, topped with dill cream cheese spread and topped with crunchy fresh vegetables. It's easy to make ahead and always a crowd pleaser!
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Ingredients
For the gluten-free dough:
- 2 cups gluten-free flour blend - 280g (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Blend - blue bag)
- 1 tbsp baking powder - 18g
- 1 tsp xanthan gum - if your flour blend doesn't already contain it
- 1 tsp kosher salt
- 2 cups full-fat Greek yogurt - 454g
For the cold veggie pizza:
- 8 ounces cream cheese - softened to room temperature
- 1/2 cup Greek yogurt - 112g
- 2 tbsp fresh dill - roughly chopped (or 1 tsp dried dill)
- 1 tsp garlic powder - 3g
- 1 tsp onion powder - 3g
- 1/2 cup red bell pepper - sliced (72g)
- 1/2 cup cucumber - sliced (70g)
- 1 cup broccoli - chopped (70g)
- 1/4 cup radishes - sliced (40g / from 2-3 radishes)
- 1/2 cup carrots - shredded or cut into matchsticks (45g)
- 2 tbsp green onions - thinly sliced
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 400F. Place the gluten-free flour blend, baking powder, xanthan gum (if using), and salt in a large mixing bowl. Whisk to combine. Add the Greek yogurt.
- Stir until combined and a dough forms. Place the scraggly dough onto a floured piece of parchment paper, the size of a large baking sheet, about 10x15-inches large. Pat into a ball or disk.
- With a (gluten-free) floured rolling pin, roll the dough out into a large rectangle that is almost as big as the baking sheet. Transfer the parchment paper with the dough onto the baking sheet.
- Brush the dough with olive oil. Poke a few holes in the dough with a fork to prevent it from bubbling up in the oven.
- Bake at 400F for 23-27 minutes, until golden brown. Place on a wire rack to cool completely.
- Once the crust has cooled, make the dill cream cheese spread. Combine the cream cheese, Greek yogurt, garlic powder, onion powder and fresh dill. Stir to combine until the dill is thoroughly incorporated.
- Spread the cream cheese mixture on the cooled crust, leaving a 1-inch border on all sides.
- Slice the slice into 20 squares. It’s easier to slice the crust now than after the vegetables are on top.
- Divide the sliced red bell pepper, cucumber, broccoli, radishes, carrots and green onions over the cream cheese mixture. Serve immediately or refrigerate until ready to serve.
Video
Notes
- As always, double check that all ingredients that you are you using are gluten-free.
- I've tested this recipe with both Bob's Red Mill 1-to-1 Gluten-Free Flour blend (in the blue bag) and King Arthur Baking Gluten Free Measure for Measure Flour. I cannot guarantee any other brands will work as I have not tested them. Both of these flour blends are meant to work as a 1-for-1 swap with all-purpose flour. These blends already contain xanthan gum, which means you will not have to add it to the recipe. If your blend does not contain xanthan gum, add the amount that is specified in the recipe card.
- If you do not want to make your own dough, you can use gluten-free pizza dough or gluten-free flatbread in its place. You can also use a homemade gluten-free crescent dough.
- I used cucumber, radish, broccoli carrots, bell pepper and green onions in this recipe. You can use other vegetables in their place. Some other favorites are snap peas, fresh corn, tomatoes, olives, red onions, and cauliflower. If you are using vegetables that are a bit tougher when raw, you can blanche them first.
- You can also add ½ cup of shredded cheese to the top of this veggie pizza.
- It’s best to slice the gluten-free crust after spreading with the cream cheese mixture, but BEFORE topping with the vegetables. This way, you just pull a piece out and the vegetables come with it. For best results, press the vegetables into the cream cheese mixture a bit when topping so they stick easily. You can cut the pizza into pieces after placing the vegetables on top, but it is a lot harder to do since you will have to cut through both the vegetables and the crust.
- For optimal results, I like to serve this veggie pizza within a day of making. I just prep ahead, cover and store in the refrigerator until ready to serve. The vegetables will start to wilt after a day, but you can store any leftover pizza in the refrigerator for up to 4 days. Cover with plastic wrap really well to keep the vegetables as fresh as possible.
Nutrition
Calories: 102kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 171mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 844IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
